Risoni is one of the varieties of Italian pasta. This paste looks more like rice in appearance. Dishes with it are very tasty and light.
Pick your recipe
You will need
- - 12 Italian tomatoes;
- - half a teaspoon of sugar;
- - Half a teaspoon of salt (or a little more - to taste);
- - a bunch of feces;
- - 60 ml of olive oil;
- - 1 clove of garlic;
- - 550 gr. rhizoni pasta;
- - 60 gr. Parmesan
Instruction manual
1
Preheat the oven to 160C. Cut the tomatoes into medium pieces and spread on a baking sheet covered with baking paper. Sprinkle with salt and sugar, bake for 1.5 to 2 hours - the tomatoes should dry and darken slightly at the edges.
2
We remove the stalk from the kale cabbage, cut it not too finely and transfer it to a large bowl. Salt and wrinkle a little with your hands so that the cabbage becomes softer.
3
In a pan over medium heat, heat the olive oil, add the squeezed garlic and fry it until golden brown. Remove from heat and let the oil cool.
4
We boil the rhizoni according to the instructions on the packaging, put it in a colander, let the paste cool down a bit, add it to the bowl with the salad. Pour the cooled olive oil from the pan, but so that the pieces of garlic do not fall into the salad - you can use a strainer for convenience.
5
Mix, salt to taste, put tomatoes and grated parmesan in a bowl (leave some cheese for decoration). Mix again and serve the dish, garnishing it with grated or thinly sliced Parmesan.
